"...used by culinary education programmes around the country and is considered one of the main culinary resources by instructors..." (Catering UK, 31 August 2002)

This newly revised edition of the bestselling Professional Cooking (over 350,000 sold) is completely redesigned, richly illustrated with over 200 new full-color photographs, and updated with new information. A classic text for both professional and amateur chefs, Gisslen's book provides thorough coverage of cooking procedures in easy-to-follow language, with clear, step-by-step instructions. The Fourth edition of Professional Cooking has a number of new features, including over 100 recipes from the renowned Le Cordon Bleu cooking schools in Paris and London, nutritional analyses for all recipes, and a dictionary of international cooking terms.

"A reference for a lifetime."–André Cointreau
President and CEO, Le Cordon Bleu
(from the Foreword)

If you’re serious about cooking, you’ll want to join the hundreds of thousands of chefs who have used Wayne Gisslen’s Professional Cooking to learn the basics of their craft. With more information and step?by?step photographs than ever before, the Fifth Edition of this bestselling culinary classic gives you a complete foundation in cooking techniques and the theories behind them.

You’ll find detailed information on tools and equipment, mise en place preparation, basic cooking principles and techniques, and food presentation and garnishing. Progressing logically from simple cooking methods to more advanced techniques, the book helps you to understand the underlying principles first and then focus on applying them. It lets you work at your own pace through every part of the menu, from stocks, sauces, and soups to meats, poultry, fish, and shellfish; vegetables and grains; and breads and desserts.

Procedures are explained clearly, step by step, with more than 1,100 recipes–almost 100 of them new to this edition–to help you develop your skills and build confidence. Along the way, hundreds of color photographs of techniques and finished dishes are a valuable source of guidance and inspiration.

A special feature of the book is the participation of Le Cordon Bleu–one of the world’s most prestigious cooking schools–whose master chefs have contributed more than 100 recipes. There are also new chapters on sausages and cured food as well as pâtés, terrines, and other cold foods, plus added sections on game (birds and animals).

Throughout, the book’s up?to?date, color?coded format makes it easy to find key information at a glance so that you can spend less time reading and more time creating in the kitchen. So if you’re looking to take your cooking skills to a higher level, start the way the professionals do–with Wayne Gisslen’s Professional Cooking.

Take your cooking skills to a higher level the way the professionals do--with Wayne Gisslen's Professional Cooking, the best-selling classic that has helped train more American chefs in the culinary craft than any other. Now in its fourth edition, Professional Cooking offers thorough, detailed coverage of basic cooking techniques and the theories behind them, with over 1,000 recipes and 700 color photographs and drawings. With a fresh and colorful format that is extremely easy to use, this Fourth Edition is filled with important new features, including: *Cordon Bleu recipes--over 100 new recipes from Le Cordon Bleu, Europe's premier cooking school *250 new color photographs--offering clear, step-by-step illustrations of cooking procedures *Nutritional analyses--nutritional breakdowns for each main recipe, giving crucial guidance for healthy menu planning *Low-fat recipes--highlighted in the text and in the recipe index--plus guidelines on low-fat cooking and vegetarian diets *More kitchen sanitation and safety information--including coverage of HACCP, the industry standard for food safety

Glossaries--user-friendly definitions of British and French cooking terms

But that's not all. Professional Cooking, Fourth Edition equips you with both a mastery of essential skills and the ability to apply them to virtually any type of food or cooking style. And chapters organized by food category and cooking method make it easy to learn in your own way and at your own pace through every part of the menu, covering stocks, sauces, and soups; meats, poultry, fish, and shellfish; vegetables and grains; and breads and desserts.

Complete with essential information on tools and equipment, menu planning, plating and presentation, and more--all based on actual industry practices--Professional Cooking is the ideal all-around introduction to the exciting world of the modern chef. Bon appetit! Wayne Gisslen's Professional Cooking has introduced the culinary craft to more American chefs than any other text.

Here's to the next generation of chefs . . .

"Professional Cooking, Fourth Edition is the most comprehensive culinary text that I have ever encountered. . . . it teaches the fundamentals of cooking with clarity and completeness. Anyone who uses this book will have established a strong foundation on which they can build a fulfilling career."--Chef Larry De Vries Crocus Plains School

"A combination textbook, illustrated reference manual, and treatise on the art of cooking . . . this book has a place in the library for all who want to understand and build their basic cooking skills."--The American Institute of Wine and Food.

"Professional Cooking should find a wide audience . . . among amateurs and restaurateurs who want to rediscover the basic principles of cooking."--Cornell Hotel and Restaurant Administration Quarterly.

WAYNE GISSLEN is the author of the best?selling series of culinary textbooks that includes Professional Baking, Advanced Professional Cooking, and The Chef?s Art: Secrets of Four?Star Cooking at Home, all published by John Wiley & Sons. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

About the photographer: J. GERARD SMITH is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, the New York Times Sunday Magazine, and more than 100 books.

1999-03-30 A Multitude of Culinary Riches!

From beginner to professional, Professional Cooking takes anyone who loves to cook on a wonderful journey. From the basic (making breakfast eggs and coffee) to the advanced (rich sauces and international cuisine), Gisslen shows how it should be done. Ever had question about cooking? This book has the answers. If you must have only one volume in your kitchen, Professional Cooking should be that one. It's a winner in all areas.